1.Heat oil in medium frying pan; cook leek and garlic, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, 1 minute or until mixture bubbles and thickens. Add wine; cook, stirring, until sauce boils and reduces by half.
2.Add cream and saffron; bring to a boil then reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in parsley off the heat.